Hospitality and Food Safety Practice Flashcards

These flashcards cover key terminology from the hospitality lecture notes, including hygiene legislation, bacteria types, coffee variations, and workplace safety protocols.

NSW Food Act 2003

The primary state legislation in NSW that ensures food for sale is safe, prevents misleading conduct, and applies the Food Standards Code.

Food Standards Australia New Zealand (FSANZ)

A government authority that develops and administers the Food Standards Code on behalf of the government.

Food Poisoning

An illness caused by pathogenic bacteria or other toxins in food.

Pathogens

Negative microorganisms that cause diseases.

Cross-contamination

The unintentional transfer of bacteria or microorganisms from one substance or object to another with harmful effects.

Required Cool Room Temperature

The storage temperature must be maintained at $5^\circ C$.

Required Freezer Temperature

The storage temperature must be maintained at $-18^\circ C$.

The Danger Zone

The temperature range between $5^\circ C$ and $60^\circ C$ where bacteria multiply most rapidly.

HACCP

Hazard Analysis Critical Control Point; a system used to identify and control potentially harmful hazards in the food chain.

Salmonella

Bacteria sourced from intestines, faeces, water, soil, and poultry; symptoms include nausea, vomiting, and can appear $8-72\,hrs$ after infection.

Staphylococcus Aureus

Bacteria sourced from humans (pimples, cuts, nose) and animals; often spread by licking fingers, scratching, or wearing jewellery during food prep.

Listeria

Bacteria sourced from wet areas, raw milk, and soft cheeses; symptoms can take $8-90\,days$ to appear and may cause miscarriages.

Clostridium botulinum

A lethal anaerobic bacteria found in soil and raw meats that can survive without oxygen; often found in canned foods or processed meats.

Bacterial Growth Rate

In optimal conditions, bacteria will double in number every $20\,minutes$.

Safety Data Sheet (SDS)

A document providing information on hazardous chemicals, including safe use, ingredients, first aid, and storage requirements.

Environmental Health Officer (EHO)

A person employed by local councils to inspect premises, take food samples, and ensure businesses meet food hygiene legal requirements.

White Chopping Board

Designated for Bakery & Dairy products to prevent cross-contamination.

Blue Chopping Board

Designated for Raw Fish to prevent cross-contamination.

Yellow Chopping Board

Designated for Raw Chicken to prevent cross-contamination.

Risk Assessment Hierarchy of Controls

A sequence of 6 measures used to manage risks: Elimination, Substitution, Isolation, Engineering, Administration, and PPE.

Work Health and Safety Act 2011

Legislation aimed at protecting the health and safety of workers by eliminating or reducing workplace risks.

PCBU

Person Conducting a Business or Undertaking; a term used in WHS legislation.

WorkCover NSW

The body that enforces WHS safety legislation through education, inspections, and investigations into accidents.

Safe Work Australia

A national body that develops work health and safety policy and raises awareness to prevent workplace death and injury.

Human Cost

A cost of workplace accidents involving death, permanent injury, pain, and suffering.

Economic Cost

Costs including medical/rehabilitation expenses, loss of wages, fines, and the cost of training replacement staff.

Manual Handling

Any activity requiring force to lift, lower, push, pull, carry, or otherwise move or restrain a person, animal, or thing.

Cover

A technical term for a place setting at a table.

Ambiance

The character and atmosphere of a place influenced by music, lighting, temperature, and decor.

Silver Service

A style of service where the waiter serves diners from a silver platter directly onto their plate using service forks and spoons.

Table d’hôte

A fixed-price meal with set courses and limited or no choice, also known as 'Table of the host.'

Cyclic Menu

A menu that rotates weekly or monthly, commonly used in hospitals, retirement homes, or airlines.

Carte du jour

A short list of menu items that are in season or specials of the day, often listed on a blackboard.

Arabica Beans

Coffee beans known for a sweeter aroma, less caffeine ($0.8$ to $1.4\%$), and growth at high altitudes.

Robusta Beans

Coffee beans known for a stronger, harsher flavor, more caffeine ($1.7$ to $4.0\%$), and higher disease resistance.

Espresso (Short Black)

The basis of most coffee beverages, consisting of a $30\,ml$ shot with a honey-brown crown called crema.

Ristretto

An extremely short espresso ($15\,ml$ in $15-20\,seconds$) with an intense, sweet flavour.

Piccolo Latte

A $30\,ml$ shot of espresso topped with lightly textured hot milk, served in a $100\,ml$ glass.

Mise en place

A French term meaning 'everything in its place,' referring to the preparation of ingredients and workstations before service.

Scores on Doors

A hygiene program in NSW that displays inspection results via 3, 4, or 5-star certificates to show compliance with food requirements.

Anti-Discrimination Act 1977

Law that promotes equality by rendering racial, sexual, and other types of discrimination unlawful in employment and service delivery.

Open Questions

Questions that require deep answers and wide responses, such as 'What would you like on your sandwich?'

Formal Communication

Communication involving company newsletters, business plans, annual reports, and employee manuals.

Award

Modern industry-based minimum employment standards that apply in addition to National Employment Standards.